Serves: 9 Carbs per serving: 2.5g
Indulge in these irresistibly rich and decadent Keto Brownies that will leave everyone in disbelief that they're actually low carb, sugar-free, and keto-friendly! With their intense chocolate flavor and fudgy texture, these are sure to become a favorite indulgence among both keto and non-keto dessert lovers alike.
150g very dark chocolate (90% cocoa or higher), broken into small pieces
150g icing sugar alternative
50g ground almonds
2 tsp vanilla extract
¼ tsp salt
1 tsp baking powder
Preheat the oven to 170°C (350°F).
Melt the chocolate and butter together. You can either do this by placing the chocolate and butter in a large heatproof bowl set over a pan of simmering water, and stirring until melted and smooth. Alternatively, you can do this in the microwave by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth. Set aside to cool slightly.
In a standing mixer fitted with a whisk (or a large bowl and electric whisk), whip the eggs and salt until light and frothy.
Add the icing sugar alternative, ground almonds , vanilla extract, and baking powder to the eggs. Whisk to combine.
Pour the melted chocolate and butter into the egg mixture and whisk until smooth.
Pour the mixture into a nonstick brownie tin and bake for 30 minutes.
Remove from the oven and leave to cool to room temperature before removing from the tin and slicing.
Enjoy! Note: Leftovers can be stored in the refrigerator, covered, for up to one week.